Teriyaki Chicken Lettuce Wraps are made with fresh veggies, chicken, quinoa, and Teriyaki sauce. They’re nutritious, festive, and meal-prep friendly. Packaged teriyaki and rotisserie chicken make this lettuce wrap recipe a breeze to make and scrumptious to eat!
Teriyaki Chicken Lettuce Wraps
Here’s a nutritious lunch or appetizer that isn’t sandwiches. These chicken lettuce wraps will satisfy your appetite and wake up your palate with scrumptious, sweet and savory Asian flavors.
I like to think of this as a healthier lettuce wrap recipe because we’ve added a bunch of fresh vegetables to it, instead of just meat.
These lettuce wraps are meal-prep friendly and budget friendly too!
The ingredients are quite basic and readily available at any grocery store.
Make chicken lettuce wraps for summer picnics, weekday lunches, road trip grub, or party appetizers…you name it!
What is the best lettuce for wraps?
- baby romaine
- mature romaine
- Boston / bibb / butterhead lettuce
These are the best lettuce varieties for a smaller, Asian lettuce wrap because they have rigid leaves that can hold the weight of the filling when you lift it with your hand.
Side note…if you’re looking for the best lettuce to make sandwich wraps, as in a lettuce wrapped sandwich, you want a larger red or green leaf lettuce. It will be larger in size and more pliable, so it won’t snap when you fold it.
How to cut lettuce for lettuce wraps
Step 1. Cut off the core of a lettuce head (can be 1-3″ from the end, depending on the type of lettuce).
Step 2. Separate the leaves, rinse, and allow to dry.
Step 3. Store the lettuce leaves loosely in a sealed container and refrigerate until ready to use.
How to make lettuce wraps
Step 1. chop and saute produce
Step 2. add teriyaki sauce
Step 3. fold in rotisserie chicken and quinoa
Step 4. allow to cool and scoop into lettuce
What’s the best Teriyaki sauce?
That depends on your preferences, and you know I’m always coming up with simple recipes from scratch.
But for this one, I’m cheating with packaged Teriyaki.
I prefer a reduced-sodium sauce (nothing new there) but am most familiar with the Soy Vay brand as well as Trader Joe’s Soyaki Sauce.
Eventually, I’ll create a recipe for my own Teriyaki sauce, but until then, I’m cheatin’…and you can too!
Love to know your favs!
How to serve lettuce wraps
You can enjoy chicken lettuce wraps as…
- lunch or brunch
- a party appetizer
- picnic or camping food
Pro tip: Keep the prepared filling separate from the lettuce pieces until you’re ready to serve the wraps.
When it’s just me, I like to scoop the filling into the lettuce wrap as I go. You can even go ‘bachelor style’ and eat without a plate. Just scoop…and devour!
If I’m entertaining, I’ll assemble the wraps, plate them, and refrigerate a few hours before serving time.
Depending on the event, you can also do a self-serve setup, allowing guests to be part of the activity.
Watch out, this filling is so good, it might disappear before the lettuce pieces do.
Teriyaki Chicken Lettuce Wrap Ingredients
- avocado oil (or olive oil)
- snap peas
- green onions
- reduced-sodium teriyaki sauce
- rotisserie chicken
- cooked quinoa (optional)
- baby romaine heart lettuce leaves
- unsalted peanuts
- fresh cilantro
More rotisserie chicken recipes
Teriyaki Chicken Fried Rice is super easy and ready in 20!
Skip the Takeout Chicken Fried Rice, which is the perfect use for leftover rice!
My One-Pot Chicken and Broccoli Rice is a true, throw-and-go recipe requiring one pot and a stove burner.
This 10 Minute Pesto Chicken Gnocchi Soup is a fabulous, leftover rotisserie chicken recipe that requires only 5 ingredients!
Teriyaki Chicken Lettuce Wraps
- 2 Tbsp Avocado Oil or any neutral flavored oil
- 1 small Carrot grated
- 1 cup Snap Peas chopped
- 2 Green Onions sliced thin
- 1/4 cup Teriyaki Sauce preferably reduced sodium
- 1 cup Rotisserie Chicken shredded
- 1 cup Cooked Quinoa optional (but recommended)
- 6 small Lettuce Leaves
- 2 Tbsp Peanuts chopped, for garnish
- 1/4 cup Cilantro chopped, for garnish
For the lettuce
- Prep the lettuce wrap leaves by removing them from their core, washing, and patting them dry.
For the lettuce wrap filling
- Heat OIL in a 10” nonstick skillet over medium flame; add CARROTS, SNAP PEAS, and GREEN ONIONS; sauté until fragrant and tender; stirring as needed (3-5 minutes).
- Fold in TERIYAKI SAUCE, ROTISSERIE CHICKEN, and (if using) COOKED QUINOA; continue heating until filling is warmed through, stirring as needed.
Assemble the lettuce wraps
- Remove the filling from the heat source and allow to cool slightly.When ready, scoop about 1/4 cup filling into prepared lettuce wraps and topping with CRUSHED PEANUTS and CILANTRO.
- Alternatively, you can allow the filling to cool completely and refrigerate in an airtight container until ready to use.
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